Int.J.Curr.Microbiol.App.Sci (2016) 5(4): 297-302
International Journal of Current Microbiology and Applied Sciences
ISSN: 2319-7706 Volume 5 Number 4 (2016) pp. 297-302
Journal homepage: http://www.ijcmas.com
Original Research Article
http://dx.doi.org/10.20546/ijcmas.2016.504.034
Studies on the Prevalence of Salmonella spp. in meat shop premises intended
to sale meat for human consumption in North Kolkata, India
M. Saha, M. Saha*, C. Debnath, M. K. Biswas, A. K. Pramanik and D. Murmu
Department of Veterinary Public Health, WBUAFS, Kolkata, West Bengal, India
*Corresponding author
ABSTRACT
Keywords
Salmonella spp.,
Poultry meat,
Characterization,
Antibiotic
sensitivity.
Article Info
Accepted:
15 March 2016
Available Online:
10 April 2016
Salmonella is one of the most pathogenic genera implicated in food-borne bacterial
outbreaks and diseases. There are numerous transmission routes for Salmonellosis,
but the majority of the human infections are derived from consumption of
contaminated foods especially those of animal origin. The study was undertaken to
determine the incidence and distribution of salmonella species in poultry meat shop
premises. A total no of 150 samples were procured from poultry shop premises in
north Kolkata and analyzed for presence of salmonella strains. The study concluded
that overall prevalence of salmonella species amongst all the samples as 4%.All the
eight salmonella isolates were subjected to antibiotic sensitivity test.In this method
highest sensitivity was recorded against Ciprofloxacin (83.33%) and
Chloramphenicol(83.33%) followed by Ampicillin, Cefotaxime, Ceftazidine,
Nalidixic acid and Gentamicin(50% each). Low sensitivity was observed against
Tetracycline (16.66%).
Introduction
Food-borne diseases are the main problem
particularly in developing countries and
cause the majority of illness and death
around the World. Food is the most
important vehicle that transmits microorganisms to human (Vernam, 1991).
Among these micro-organisms salmonellae
still a major cause of food-borne human
diseases (Soultose et al., 2003; Carraminana
et al., 2004). Poultry and poultry products
are
frequently
contaminated
with
salmonellae that can be transmitted to
human through the handling of raw poultry
carcasses and products, or through
consumption of undercooked poultry meat
(Bailey and Cosby,2003; Kimura et al.,
2004). Salmonella outbreaks have been
associated with improper cooking method,
reheating of food and improper handling of
food by food preparer (Gorman et al., 2002).
Poultry meat is contaminated with
salmonellae not only by infected poultry, but
also by cross contamination with faeces,
water, instruments and worker’s hand during
the slaughter process and handling. Chicken
might thus provide the main transmission
route of infection, especially with the
increasing consumer demand for this food.
Salmonella species are a leading bacterial
cause of acute gastroenteritis. These are of
great concern because of their ability to
297
Int.J.Curr.Microbiol.App.Sci (2016) 5(4): 297-302
cause large outbreaks of food borne illnesses
involving a variety of foods of plant and
animal origin (Holley, 2011). Nevertheless,
foods of animal origin such as eggs, poultry,
pork or beef are generally associated with
the transmission of this bacterial species
(Pires et al., 2010; Callaway et al., 2008;
Braden, 2006).
Identification of Salmonella spp
Colonies of salmonella strains appeared
colourless, translucent to opaque and
generally irregular edge on Macconkey’s
agar and opaque, translucent, uncoloured
colonies or sometimes black centered
colonies on salmonella shigella agar were
considered as presumptive of salmonella
spp.
Considering the aforesaid aspects, the
present study was carried out to generate
data on prevalence, isolation and
characterization of Salmonella spp. from
meat shop premises in North Kolkata.
Morphologically typical colonies were
identified by Gram Staining, Motility test
and Biochemical screening test were
performed as per method described by
Edward and Ewing (1972) and Cruickshank
et al. (1975). The following Biochemical
tests were performed such as Triple sugar
iron agar, IMVIC, Citrate Utilization test,
Urease and Sugar Fermentation test for
confirmation of salmonella spp.
Materials and Methods
Materials for this investigation were
collected from North Kolkata, West Bengal.
For this study, altogether 150 samples were
collected randomly from various retails meat
shops premises. Samples were collected
aseptically by cotton swabs and kept in the
sterile vial with NSS for further use. All the
materials immediately after collection were
placed inside a thermo flask containing ice
cube for transportation into the laboratory
for examination.
Results and Discussion
The present work was undertaken in order to
characterize the isolates of Salmonella spp.
from poultry. This investigation work was
undertaken during the period from April,
2011 to September, 2011. Altogether 150
samples were examined for isolation of the
salmonella spp.
Inoculum Preparation
Each sample from same poultry meat
premises were pooled and pasted in a
separate pastle and morter with 10 ml NSS
and thoroughly suspended with the help of
pastle and morter. Then about 5 ml of this
suspension was added aseptically into the
enrichment media Selenite F. broth (HiMedia) with the help of a sterile pipette and
incubated at 370C for 24 hrs after that a
loopful of inoculums from the broth was
streaked directly on Macconkey’s agar,
Salmonella shigella agar and Brilliant Green
agar plate (Hi-Media) separately and
incubated at 37°C for 24-48 hrs respectively.
Out of 150 samples 6(4%) samples were
found to be contaminated with salmonella.
Dasgupta, 1975, also isolated 2.36%
salmonellae from poultry meat samples
which were correlated with the findings of
present study. It was also reported that
7.66% salmonella from poultry was isolated
by Nag and Koley (1986) which is partially
correlated with this finding. Roy. P. et al;
(2002) also isolated 11.99% salmonella from
poultry products, poultry environment and
other sources.
298
Int.J.Curr.Microbiol.App.Sci (2016) 5(4): 297-302
with Santu Das (2002). In sugar
fermentation reaction, all the 6 isolates
fermented glucose, maltose and manitol but
negative to lactose, sucrose and salicin. The
above results correlated with Edward and
Ewings (1972) and other workers like Jana
et al. (1995) and Santu Das (2002).
Characterization of the Isolates
In the present study, all the six Salmonella
isolates were examined for culture and
morphological characterization and were
Biochemically screened by TST, IMVIC
tests, Nitrate reduction and H2S Production
test, indole, citrate and motility test. All the
isolates were typical in their characters, i. e.,
produced typical colonies on Macconkeys
agar and BGA agar. All the isolates were
constantly motile and gram negative, short
rod in their staining reaction. The above
finding correlated with Edward and Ewing
(1972).The Biochemical characters of the
isolates were typical to the genus. All the
isolates were indole negative and produced
H2S, reduced nitrate. H2S production was
observed in five (83.33%) of the isolates.
All produced typical acid but (yellow) and
alkaline slant (pink) in TST agar. The other
observation in this study was accordance
Antiobiotic Sensitivity of Salmonella
Total 150 samples were subjected for
isolation of the salmonella spp. from
different poultry meat shop premises. Out of
150 samples, altogether six isolates of
salmonella spp. were isolated and tested for
their sensitivity to eight different
antimicrobial drugs commonly used in
veterinary practice. The result of sensitivity
and resistant pattern of the strains to
different antimicrobial drugs were presented
as follows-
Table.1 Biochemical Reaction of Salmonella Isolates
1
2
3
4
5
6
T1
T2
T3
T4
T5
T6
Acid
Acid
Acid
Acid
Acid
Acid
Alk
Alk
Alk
Alk
Alk
Alk
motility
Urea
citrate
Vogesproskauer
Methyl
red
Indole
H2 S
production
slant
Butt
Serial no
Sample no
Reaction on TSI Agar
+
_
+
_
+
_
+
+
_
+
+
+
_
_
_
_
_
+
+
+
+
+
_
_
_
_
_
+
+
_
+
+
_
_
_
_
_
+
+
+
+
+
299
Int.J.Curr.Microbiol.App.Sci (2016) 5(4): 297-302
Table.2 Sugar Fermentation Test of Salmonella Isolates
Sample no
T1
T2
T3
T4
T5
T6
Glucose
+
+
+
+
+
+
Lactose
_
_
_
_
_
_
Maltose
+
+
+
+
+
+
Sucrose
_
_
_
_
_
_
Manitol
+
+
+
+
+
+
Salicin
_
_
_
_
_
_
Sorbitol
+
+
+
+
+
+
Table.3 Sensitivity and Resistant Pattern of Isolated Salmonella Strains
Antimicrobial
agent
No. of isolates
Ampicillin
Ciprofloxacin
Chloramphenicol
Ceftazidine
Cefotaxime
Nalidixic acid
Tetracycline
6
6
6
6
6
6
6
Gentamicin
6
resistant
No.
%
2
33.33
_
_
1
16.66
1
16.66
2
33.33
1
16.66
5
83.33
2
From Table 3 it could be noted that highest
sensitivity
was
recorded
against
Ciprofloxacin
(83.33%)
and
Chloramphenicol (83.33%) followed by
Ampicillin,
Cefotaxime,
Ceftazidine,
Nalidixic acid and Gentamicin (50% each).
Low sensitivity was observed against
Tetracycline (16.66%).
The above finding s were
partially
corroborated with Ghosh (1992) who reorted
that salmonella spp. were highly sensitive to
chloramphenicol and nalidixic acid. Verma
et al. (1993) showed 97.37% sensitivity
against chloramphenocol and nalidixic acid.
The highest resistance to salmonella strains
was recorded against tetracycline (83.33%)
followed by ampicillin, cefotaxime and
gentamycin (33.33% each). The lowest
resistant was recorded against ciprofloxacin
followed by chloramphenicol, ceftazidine,
300
33.33
Salmonella strains
intermediate
No.
%
1
16.66
1
16.66
_
2
33.33
1
16.66
2
33.33
_
_
1
16.66
sensitive
No.
%
3
50
5
83.33
5
83.33
5
50
3
50
3
50
1
16.66
3
50
nalidixic acid (16, 66% each). The above
findings were partially corroborated with
Manie et al. (1998) who detected resistance
of salmonella spp. against tetracycline.
Rajshekara et al. (2006) also showed
resistance against tetracycline.
The study concluded that samples collected
from various meat shop premises indicate a
very low prevalence; there is no scope of
complacency. It requires continuous
surveillance of situation including the
antimicrobial resistance pattern.
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How to cite this article:
Saha, M., M. Saha, C. Debnath, M. K. Biswas, A. K. Pramanik and Murmu, D. 2016. Studies
on the Prevalence of Salmonella spp. in meat shop premises intended to sale meat for human
consumption in North Kolkata. Int.J.Curr.Microbiol.App.Sci. 5(4): 297-302.
doi: http://dx.doi.org/10.20546/ijcmas.2016.504.034
302